BBQ any meat and serve this on the side.
So tasty, it could even be a meal on it’s own!
Our kids love this, every time. After they get over that I’m feeding them LEAVES. Every. Time.
The “I actually like this, mum” still makes me smile *grin*
- 4 cups Baby Spinach Leaves, washed as needed
- 2 Small Persimmon or 1 Large
- 1 Large Avocado, sliced
- 1/4 Cup Slivered Almonds
- 2 Tbs Dried Currants
- Preferred Dressing. I like to drizzle a lemon mustard dressing. French dressing works just fine, too.
Step by Step Instructions
Peel your Persimmons, and cut into thin wedges, about 4mm thick on the outer edge. If your fruit is particularly large, cut all the wedges in half.
Cover your serving plate with the spinach leaves
Scatter the avocado pieces over the bed of spinach leaves
Scatter the persimmon pieces over, evenly.
Finish up by scattering the almonds and currants over the salad. Leave it undressed, for people to dress as they prefer.
If you’re stuck for Persimmons, give it a go with Mango. Sweeter, but still super delicious.
When you’ve people over, this salad is the one you handball to a guest wanting to help out… easy enough for anyone to do, so that you can all keep chatting!
Recipe Writer, Bargain Hunter
Delivering groceries to Narelle is a pleasure as the kids all rush the delivery van as it stops in the driveway to help with the boxes and see whats inside. Even after all these years it's so lovely to see them get amped up about the deliveries from the "veggie man".
Narelle shares with us her recipes and her tactics for feeding a large family on a small budget. Her common sense strategies are something we love sharing with all our customers - and even better her hearty, nutritious and tasty recipes!
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